Plum jam recipes can be created with or without added pectin. Without added pectin, less sugar is needed, but less sugar also means more cooking. With pectin, the jam has a better chance of setting. Pectin can be added in the form of apples, apple juice or can be obtained from individually-measured, commercially sold packets of pectin in either liquid or powdered form.
Plum jam that can be stored on the shelf must be processed in a hot water bath with high enough heat and for a long enough time to kill bacteria-ten minutes for jam and five minutes for jelly.
Many people believe that if a jar seals, that's all they need to worry about. While a seal is important, a seal alone cannot prevent botulism from forming or fruit from spoiling due to other bacteria that may not have been destroyed during the canning process. The heat is what kills the bacteria. The seal is what keeps additional air or bacteria from entering the product.
Making Plum Jam
Always use firm, ripe fruit that is free of disease and insects. Never use over-ripe fruit, as the pectin will be compromised and may result in a jam that will not gel. Never reduce the sugar or substitute the type of pectin specified for each recipe, as that could also result in jam that will not gel, or worse, will spoil.
Plum Jam Recipe
Ingredients You Will Need:
4 pounds of plums (approximately 6 cups when cooked down)
8 cups sugar
1 packet Sure Jell fruit pectin
Follow the directions on the packet of fruit pectin. This plum jam recipe is also wonderful if you use half peaches and half plums.
Another easy method of preserving plum jam and the only method that can be done without a hot water bath, is to make freezer jam. Freezer jam does not require that jars be submerged in a hot water bath or that jars even seal. For freezer jam, plastic containers work fine, but freezer jam cannot be stored on the shelf. It must be kept in the freezer until ready to use. Once opened, freezer jam can be stored in the refrigerator for several weeks.
Freezer Plum Jam Recipe
Ingredients You Will Need:
10 cups plums
6 cups sugar
1½ cups water
After you have washed, sorted, pitted and chopped the plums, place them into a kettle with the water and simmer, stirring occasionally, until the plums have cooked down to a pulp. When the mixture begins to thicken, add the sugar and stir continuously until dissolved. Turn up the heat and bring the mixture to a boil, stirring constantly. Remember that this type of jam cannot be placed on the shelf-it has not been processed in high enough heat to kill all forms of bacteria. Instead, store this jam in the freezer. Jam that is stored in the refrigerator must be used within two to three weeks. Discard any jam that shows signs of spoilage.
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